Sour Beer Bread
10:52 AMJosh and I are really into making our own bread; I couldn't tell you the last time we actually went out to buy a loaf of bread. We've even made bagels, and I'll tell you what, homemade bagels are wonderful!
The trouble with bread is how long it takes, especially since Josh and I don't have a mixer, so everything is done by hand. After mixing and kneading, waiting for the dough to rise is an impatient experience for the both of us. Luckily, with our version of beer bread you don't have to worry about waiting for your dough to rise before you start baking. This recipe should only take about an hour and a half.
What You'll Need:
-3 Cups All Purpose Flour
-1/4 Cup Sugar
-1 Tbsp Baking Soda
-1 tsp Salt
-12 Oz Beer (We used a sour beer)
-1/4 Cup Melted Butter
(If you plan on using self-rising flour, omit the baking soda!)
1. Pre-heat the oven to 375º F, while the oven is warming up mix together all of your dry ingredients: Flour, Sugar, Baking Soda, and Salt. Sift the flour to ensure that it is a light and fluffy mixture!
2. Add the 12 Oz of beer to the dry ingredients, and mix everything together until a runny dough mixture forms. You should be able to use a spoon to mix the ingredients the entire time, no need to get your hands gooey!
3. Grease a small loaf pan, mine is about 8 x 4 x3. I used butter, but you can also use oil. Then spoon in your dough mixture into the loaf pan, and spread evenly. Take the 1/4 Cup of melted butter and brush the butter onto the top of the loaf.
4. Bake the loaf from anywhere between 45 minutes to an hour. Until the crust of your bread is browned, and crispy. Check to make sure that the loaf sounds hollow by flicking the center of the loaf, this is an indicator that your bread is finished. Allow the loaf to sit out for at least a half an hour before you dig in.
When you're mixing the dry ingredients, seriously remember to sift the flour! Josh and I don't even have a sifter, so we used a handheld mesh strainer to sift it.
After your dry ingredients are mixed, add the beer!
We used Upland's Hopsynth, a dry hopped sour ale. The flavor of the hops showed through in our bread, the sour-ness, not so much. With the buttery crust, this turned out to be a really tasty, quick, bread recipe.
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